Place an oven rack in the upper third position. Preheat the oven to 375°F. Place a 10-inch cast iron skillet in the upper rack. Whisk the flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk the milk, egg, and melted butter in a separate bowl. Whisk the milk mixture into the flour mixture until just combined (a few lumps are okay).

Remove the skillet from the oven and swirl the remaining 1 tablespoon of butter in the skillet to coat. Pour the batter into the skillet and smooth the top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Bake until golden brown and cooked through, about 25 minutes. Remove from the oven. Allow the pancake to cool 5 minutes. Slice and drizzle with blueberry syrup.

How fresh are our flavors?

We only make as much as we can while the fruit is in season and at its best. If you see SOLD OUT on your favorite product, we've sold out for the season. Product availability is based on the current growing season (i.e. strawberries in spring, pumpkin in fall) and limited inventory from prior seasons. Join our mailing list to find out what's in season and when new flavors are introduced.